Mutton and Veal Soup

Ingredients

• one pound mutton
• one pound veal
• two quarts water
• one small onion
• one small carrot
• one stalk celery
• one tablespoon salt
• one-fourth teaspoon pepper
• two tablespoons rice

Method

1. 1

   Remove fat from mutton and cut into 1-inch pieces.

2. 2

   Cut veal into 1-inch cubes and brown in frying pan with a little butter or fat.

3. 3

   Place meat in kettle and cover with water.

4. 4

   Add onion, carrot, celery, salt, and pepper.

5. 5

   Boil for 15 minutes and place in cooker for all day.

Nutrition per serving

As published

This recipe was extracted from The National home cook book (1900), page 84. The excerpt below is the record exactly as published.

TTON AND VEHAL SsouP—One pound mutton, one poun veal, two quarts water, one small onion, one small carrot, | stalk celery, one tablespoon salt, one-fourth teaspoon pepper and two tablespoons rice. Remove fat from mutton and cut into -inch pieces. Cut veal into inch cubes and brown in fryin pan with a little butter or fat. Place meat in kettle and cove! into small pieces. oil 15 minutes and place-in ookae all day. e hot. ‘The meat and vegetables may be used with potatoes f PEARL SOUP—One- fourth cup pearl tapioca, two cups col one quae aay stock and seasoning. Drain. ili ups of water to meat in frying pan; allow to boil a minute nd add to kettle. Add seasoning and diced carrot and turnips ring to boiling point and allow to simmer 10 minutes, plac 8 hours, cool and skim fat from top before using. 3 WHITE SOUP STOCK—Four pounds knuckle of veal, one onion, small bay. leaf, two teaspoons salt, one stalk celery

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